My name is Rose and I am a Canadian freelance writer. I love to tackle human rights issues and anything related to the betterment of society and our planet.
For a sorted directory of my articles: RoseWrites.netboard.me
Love to write too? Join me on here on InfoBarrel.

InfoBarrel is a writing platform for non-fiction, reference-based, informative content. Opinions expressed by InfoBarrel writers are their own.

3 Mean Tajine (Tagine) Recipes

If there's one thing I look for in a recipe, it's simplicity. I'm not keen on scrubbing pots and pans after a meal, so I love to cook stews in my tajine (aka tagine).

A tajine is a similar to a dutch oven with a cone-shaped lid. Its design keeps condensation under the lid flowing back into the dish so food doesn't dry out. It's also a practical way to cook in areas where water was (or is) scarce.

To cater to everyone, I thought I'd offer up my version of a Moroccan Chicken Stew, a Moroccan Beef Tagine, and a Spicy Carrot & Chickpea Tagine. The chicken and beef dishes were adapted from Jamie Oliver (I feature his video and cookbook further along).

Moroccan Chicken Stew with Lemons

Moroccan Chicken with Fennel, Lemons & Olives

Serves: 4 | Prep: 20 mins | Total: 2 hrs

This recipe is combination of Jamie Oliver's Chicken, Olive and Preserved Lemon Tagine[1] from his book Jamie does Spain, the photo author[2] (bluumwezi on flickr) recipe, and a substitution I found in Cooking Light.[3]

Ingredients:

1 - 1.5 kg (2.2 - 3.3 lbs) chicken pieces (bone-in, skin on)

2 - 3 tbsp. olive oil (good quality)

1 - 2 bulbs of fennel

2 medium onions OR 1 large red onion (peeled and roughly chopped)

fresh coriander (1 small bunch)

4 - 5 garlic cloves (peeled and sliced)

2 - 3 small preserved lemons OR see substitute*

5 - 7 (about 1/4 cup) black olives (I didn't use green olives)

good pinch of saffron OR a small pinch of tumeric

500 mL (2 cups) hot chicken stock (I use gluten-free Vogue brand)

Spice rub:

1 heaping tsp. coriander seeds (bashed up)

1 level tsp. ground cumin

1 heaping tsp. ground ginger

2 tbsp. extra virgin olive oil (good quality)

sea salt and freshly ground black pepper

Credit: RoseWrites on InfoBarrel*Substitute for preserved lemons:

Wash 2 - 3 organic lemons thoroughly and pat dry. Cut in half lengthwise and slice thinly (with peel on). In a saucepan, over medium heat up, add olive oil and stir fry lemon slices. After 1 minute, add a few tsp. of sugar and 1 tsp. of salt to the lemon slices and continue to stir fry until very tender. Remove from pan and allow to cool. Use in place of preserved lemons.

Directions:

In a small bowl, combine spice rub ingredients. In a large bowl, add your chicken pieces and massage spice rub into each piece. Wash your hands thoroughly. Cover large bowl with plastic wrap and marinate chicken overnight (or at least 2 hours).

In a tagine or thick-bottomed pan, heat olive oil over med - high and add chicken pieces skin-side down first for 5 - 7 mins per side (until golden brown).

In the meantime, wash fennel, chop each bulb into 8 wedges, and add to pan. Wash and chop coriander (keep most of the leaves in a separate bowl for later) and add to pan, along with onion and garlic. Combine thoroughly and stir-fry for a few more minutes.

Stir in lemons, olives, and saffron (or tumeric) and add hot chicken stock. Cover with tagine lid (or other lid or foil) and simmer on low heat for 1.5 hours. Stir it midpoint and check it 15 mins early - it is done when the meat falls away from the bone. If it looks dry at any time, add a bit of water or stock.

When chicken is done, give it all a gentle stir. If you prefer your stew thicker, leave the lid off for a few mins while it simmers and thickens. Sprinkle each serving with fresh coriander leaves and serve with couscous, rice, or other starch.

Jamie Does...Spain

Jamie Does...SpainRoseWrites2014-07-194.505

4.5/5

Jamie Does...Spain

The above recipe was inspired by one I found on page 208 of Jamie's cookbook. I love the photographs and how Jamie talks you through each recipe. I felt like I was travelling with him throughout Spain and learning the finer points of cooking from him. The next recipe was adapted from page 210.

If you cannot find sweet paprika (and I never can), use paprika and just add a pinch of pure icing sugar or superfine sugar to it.

Directions:

In a small bowl, combine marinade ingredients. In a large bowl, coat stewing beef completely with marinade, cover with plastic wrap, and marinate overnight (or at least 2 hours).

In a tagine or thick-bottomed pan, heat olive oil over med - high and brown beef cubes (on all sides, if possible). Add onion and chickpeas and combine with beef. Mix in tomatoes, cover with tagine lid (or other lid or foil) and bring to a boil. Turn heat to low and simmer for 1.5 hours.

Wash, chop, and add butternut squash chunks to tagine along with a couple of torn up prunes. Cover and continue to simmer for another hour (it may need longer). If it looks dry (at any time) add some water or broth. Check meat for doneness by pinching a large piece to see if it flakes (as shown in Jamie's video).

Sprinkle each serving with optional almonds or sesame seeds and fresh cilantro leaves and serve with couscous, rice, or other starch.

Staub Tajine Cast Iron Base w/Ceramic Dome

Staub is a commercial grade, high quality line of cookware that has always impressed me. What I like most about this tajine is that it has an enamel-coated, heavy cast iron base that I don't need to season. It maintains consistent heat and cleans up beautifully. Made in France. Measures: 13" x 13" x 6.8"

Spicy Carrot and Chickpea Tagine

Spicy Carrot and Chickpea Tagine

Serves: 4 | Prep: 25 mins | Total: 50 mins

I adapted this recipe from one which accompanied the photo above by Jerry Pank.[5] Instead of honey, I used maple syrup and added more garlic and carrots. I also used less oil and scaled back on the chili powder and pepper.

Add chickpeas (and more water or stock, if need be), cover, and simmer for 5 - 10 more mins. Give everything a good stir and taste test. Once carrots and chickpeas are softened and sauce is desired thickness, remove from heat and serve.